"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>>> > > wrote:
>>>> >
>>>> >>
>>>> >> I think I am not understanding your 'can of tomato sauce'. I use
>>>> >> about
>>>> >> a
>>>> >> one inch squeeze from the tube.
>>>> >
>>>> > You use paste in a tube (a very expensive way to go) she's using a
>>>> > looser product in a can. Both are tomato.
>>>>
>>>> So it is a diluted type of tom paste?
>>>
>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>>sf I am simply trying to find out what the difference is! OK?????
>>
>>Bloody hell, I give up( Why must every damn thing be an argument or a
>>competition???????????????????????
>
> Tomato paste is NOT a conentrated form of tomato sauce.
>
> Tomato sauce is simply a cooked seasoned sauce made from fresh
> tomatoes... what home cooks do with roma and other pulpy
> tomatoes... salad tomatoes are too juicy for making sauce, I've tried,
> takes way too long to evaporate all the water and ends up over cooked,
> too caramelized... just wastes tomatoes.
>
> Tomato paste/concentrate (a relatively new food product) is a
> concentrated form of UNseasoned tomatoes that has had most of its
> water removed by a specialized vacuum system, the same way frozen OJ
> concentate is produced, briefly heated to low temperatures but NOT
> cooked. Most canned/bottled tomato products will say made from tomato
> concentrate (tomato juice, ketchup, etc.), these products are made
> from the same tomato paste you have at home, it's silly to pay the
> exhorbitant price of tomato juice when you can produce your own at a
> fraction of cost from tomato paste, same for tomato soups.
>
> To make tomato paste very expensive manufacturing equipment is
> employed... it's not possible to produce modern tomato paste at home.
> Some make a paste from sundried/dehydrated tomato powder but that is
> not even close to modern tomato paste, tastes very different.
> http://www.fenco.it/eng/tomato-paste-processing.asp
> I've explained this several times over the years.

Thanks, Sheldon.

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